Shrimp Fettuccine Alfredo

This shrimp fettuccine alfredo recipe, which calls for quick-cooking refrigerated pasta, is a great go-to dish for hectic weekights. Serve with a side of roasted asparagus.

Ingredients

1 (9-ounce) package refrigerated fettuccine

1 pound peeled and deveined medium shrimp

2 green onions, chopped

2 garlic cloves, minced

2 teaspoons olive oil

1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

1/3 cup half-and-half

3 tablespoons (1 1/2 ounces) 1/3-less-fat cream cheese

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley

Nutritional Information

Calories 442

Fat 14.3g

Satfat 6.1g

Monofat 3.1g

Polyfat 1.2g

Protein 37.4g

Carbohydrate 40g

Fiber 2.1g

Cholesterol 200mg

Iron 3.2mg

Sodium 565mg

Calcium 256mg

Calories 442

Fat 14.3g

Satfat 6.1g

Monofat 3.1g

Polyfat 1.2g

Protein 37.4g

Carbohydrate 40g

Fiber 2.1g

Cholesterol 200mg

Iron 3.2mg

Sodium 565mg

Calcium 256mg

How to Make It

Step 1

Cook the pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Combine shrimp, onions, and garlic in a small bowl. Heat a large skillet over medium-high heat. Add olive oil; swirl to coat. Add shrimp mixture, and sauté for 4 minutes or until shrimp are done. Remove from pan; keep warm.

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Ratings & Reviews

Easy and Excellent!

I made this recipe with a few changes/additions. First I only had a shallot and used that in place of the green onions. I grilled the shrimp because we like the grill flavor better than on the stove. I made the full sauce recipe and used 4 ounces of dry fettuccine for 2. While making the cheese sauce, I added rough chopped spinach (about 4 cups) and sliced roasted red pepper (which I had roasted--better flavor). I had these ingredients on hand and they needed to be used up and I like to boost up the veggies in our meals. Even without my changes, this would have been a 5 star recipe.

flobow's Review

This recipe was good in flavor BUT it was VERY dry! I had to add some milk to it. I think it is a "keeper". However, next time I will double the sauce. Everything else is really good! My suggestion for those who try this one is add a little more sauce, I thought it was a real keeper otherwise. Thanks!

ktleyed's Review

Bngbedard's Review

this was so yummy. I didn't find it dry at all. When I moved to the 2nd part, I made sure the cheese melted slowly so the half and half and water wouldn't evaporate. It was perfect. Everyone in my family really enjoyed it. It had so much flavor. The shrimp alone were delicious, then when the sauce was added, it was excellent. Very easy and quick to make as well.

steffbriggs's Review

Bcstudent's Review

Really good. Added chicken and broccoli instead of shrimp. Used 12oz of pasta And doubled the sauce recipe since the chicken really soaks it up. Use more pasta water it is dry. A great light version, will Absolutely make again!

down40lbs's Review

My kids have just discovered they like shrimp. I figured this would be a hit but didn't realize how easy it would be. Even my 11 year old could make this recipe. Delicious, simple & my kids ask for it every week. I would say you need to eat it right away...